Rosemary Roast Lamb & Chat Potatoes

Name: Rosemary Roast Lamb & Chat Potatoes with Garden Salad & Gravy
Total time: 45 min
Yield: 2
Cuisine: British
Ingredients: 1 packet Chat Potatoes; 1 packet Mixed Salad Leaves; 1 packet Gravy Granules; 350 g Lamb Rump; 1 Cucumber; 1 packet Rosemary; 1 Tomato; 1 drizzle olive oil; 30 g butter; 1 drizzle vinegar (balsamic or white wine) (pantry); ½ cup Boiling water

with Garden Salad & Gravy

Get up to $200 off!

Our lamb rump deserves all the glory it gets and you'll be singing its praises once you drizzle over the rosemary butter and let it roast to perfection in the oven. Paired with a simple salad, an easy gravy and bite-sized chat potatoes, we can confirm that this is no humdrum meal!

Allergens:

Gluten

•Soy

•Sulphites

•Wheat

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time45 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Chat Potatoes

1 packet

Mixed Salad Leaves

1 packet

Gravy Granules

(Contains: Gluten, Soy, Sulphites, Wheat; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)

350 g

Lamb Rump

Cucumber

1 packet

Rosemary

Tomato

Not included in your delivery

1 drizzle

olive oil

30 g

butter

(Contains: Milk;)

1 drizzle

vinegar (balsamic or white wine) (pantry)

½ cup

Boiling water

Nutritional Values

Energy (kJ)2200 kJ

Calories526 kcal

Fat31.4 g

of which saturates14.7 g

Carbohydrate30.9 g

of which sugars6.6 g

Dietary Fibre4.5 g

Protein44.4 g

Cholesterol28.5 mg

Sodium470 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

PDF

• See ‘Top Roast Tips!’ (below left). Preheat oven to 220°C/200°C fan-forced.
• Lightly score lamb rump fat in a 1cm criss-cross pattern. Season lamb rumpall over and place, fat-side down, in a large frying pan.
• Place pan over medium heat and cook undisturbed until golden, 10-12 minutes.
• Increase heat to high and sear lamb rump on all sides for 30 seconds.

TIP: Starting the lamb in a cold pan helps the fat melt without burning.

• Meanwhile, halve chat potatoes. Pick rosemary.
• Place potatoes on a lined oven tray. Drizzle with olive oil, season with saltand pepper. Toss to coat. Roast until tender, 25-30 minutes.
• While potatoes are roasting, in a small microwave-safe bowl, microwave the butter and rosemary in 10 second bursts, until melted.
• Transfer lamb, fat-side up, to a second lined oven tray. Drizzle with rosemary butter and roast for 15-20 minutes for medium or until cooked to your liking. Remove from oven and rest for 10 minutes.

TIP: The meat will keep cooking as it rests!

• When lamb is resting, boil the kettle. Thinly slice cucumber into rounds. Slice tomato into thin wedges. In a medium bowl, combine cucumber, tomato, mixed salad leaves and a drizzle of olive oil andvinegar. Season.
• In a small bowl, combine gravy granules, the boiling water (1/2 cup for 2 people / 1 cup for 4 people) and any lamb resting juices, whisking, until smooth, 1 minute.